Karina Di Scala

Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian)

Antonio Vega‐Gálvez, Karina Di Scala, Katia Rodríguez et al. · Food Chemistry · 2009 · 505 citations

Food Chemistry, Air-drying Temperature, Red Pepper +4

Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices

Antonio Vega‐Gálvez, Kong Ah‐Hen, Marcelo Chacana et al. · Food Chemistry · 2011 · 378 citations · Full text

Food Chemistry, Air Velocity, Agricultural Economics +6

Drying kinetics and quality changes during drying of red pepper

Karina Di Scala, Guillermo H. Crapiste · LWT · 2007 · 279 citations · Full text

Desiccation, Quality Changes, Food Processing +2

Impact of air-drying temperature on nutritional properties, total phenolic content and antioxidant capacity of quinoa seeds (Chenopodium quinoa Willd.)

Margarita Miranda, Antonio Vega‐Gálvez, Jéssica López et al. · Industrial Crops and Products · 2010 · 211 citations · Full text

Food Chemistry, Air-drying Temperature, Polyphenolics +6

Effective moisture diffusivity determination and mathematical modelling of the drying curves of the olive-waste cake

Antonio Vega‐Gálvez, Margarita Miranda, Luís Puente et al. · Bioresource Technology · 2010 · 182 citations

Desiccation, Food Physic, Rheology +3